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Fbrig
That looks fabulous, I have a Fujiwara Denka nakiri that I love for veg prep.
I had been eyeing up another Yoshikane Hamono SKD knife, his kiritsuke gyuto and then got a 15% code from cutting edge knives this morning… I have a big conventional gyuto in SKD from him which is amazing but often a little bigger than I need when doing food prep for two. I also have a white steel bunka from him which gets a lot of use. His fit and finish is fantastic, a rounded spine, thin taper, and I like the flatter belly on his knives - not so good for rocking cuts but great for push cuts. The SKD has an even higher Rockwell hardness than the white steel, so keeps its edge better too.